Ingredients:
1 3/4 lbs potatoes, cut into 1/4-inch slices
1 1/2 cups water
1 medium onions, chopped
3 tablespoons drippings, leftover from your pork roast ( if any remains)
3 -4 garlic cloves, minced
3 -4 scallions, minced
3 tablespoons olive oil
1/4 teaspoon Tabasco sauce
3/4 teaspoon salt
2 teaspoons Worcestershire sauce
2 -2 1/2 cups leftover cooked pork, diced
1 fried eggs, for garnish (optional)
Directions:
Place the sliced potatoes, 1 1/2 cups water, onions, and juice from pork roast in a 12″ nonstick skillet.
Bring to a boil, cover, and boil over medium heat for 10 minutes.
Add garlic, scallions, olive oil, Tabasco, salt, Worcestershire and pork.
Mix well and cook, uncovered, over high heat, stirring, for about 5 minutes.
Most of the moisture will have evaporated by now and the mixture should be starting to sizzle. Since the hash will begin to stick at this point, use a heat-resistant spatula to scrape up the crusty bits sticking to the bottom of the pan and stir them into the uncooked mixture.
Continue to cook over medium heat for about 20 minutes, stirring every 3-4 minutes.
The mixture will brown faster in the last 10 minutes of cooking and should be stirred every 2-3 minutes.
Turn out onto a large platter (or just bring the skillet to the table) and serve immediately.
Garnish with fried egg on top, if desired.
Servings: 6
Time preparation: 50 min.
Time total: 50 min.